Choc Peppermint Easter Eggs

Here is another egg I made last Easter. It my first time experimenting with moulds and soft centres.  It’s a simple recipe of a chocolate and peppermint centred Easter egg.

225g dark chocolate
2 tablespoons thickened cream
2 Peppermint Crisp bars, finely chopped

Melt 125g of dark chocolate in a microwave safe bowl in 20 second bursts, stirring well between bursts. Use a small pastry brush to spread a thin layer of the melted chocolate over the inside of 12 medium easter egg moulds.

Reserve the remaining chocolate for later. Place the moulds in the fridge until set.

Melt remaining chocolate and cream in a microwave safe bowl in 20 second bursts, stirring well between bursts until smooth. Stir in Peppermint Crisp and set aside for 15 minutes, or until starting to set.

Divide filling among egg shell halves. Refrigerate until set.

Melt reserved chocolate and brush over the backs of the egg shell halves to enclose. Refrigerate until set.

Upturn mould onto a flat surface and carefully remove eggs by very gently squeezing the moulds.


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Rocky Road Easter Eggs

Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.

The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.

Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!

400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut

Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.

Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.

Spoon mixture into moulds, pressing lightly with the back of a spoon.

Refrigerate for 30 minutes or until set.

Very carefully remove eggs from moulds.